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This is great to make for Thanksgiving - or any time! Serve with creamed cheese on crackers.
1/3 cup finely chopped shallot
1 tablespoon unsalted butter
6 oz fresh or frozen cranberries (not thawed; 2 cups)
1/2 cup sugar
1/3 cup water
1 tablespoon cider vinegar
3/4 teaspoon cracked black pepper
1/4 teaspoon salt
Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
Cooks' note:
• Chutney can be made 1 week ahead and chilled, covered.
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